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10 Saturation
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9 Aftertaste
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9 Aroma
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9 Effect
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7 Balance
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9 Body
The production process uses raw materials collected from ancient trees aged between 100 and 300 years in the Bulang Mountains (布朗山, bùlǎng shān) - a unique region known for its rich tea heritage and the culture of the Bulang people. Its mountainous terrain and diverse natural environment create ideal conditions for tea cultivation. Some of the oldest tea trees, producing high-quality pu-erh, are found here.
The tea trees in this region are distinguished by their characteristics: straight-trunked and small trees have unique leaf shapes and sizes, which affect the taste and aroma of the finished product. The high forest content and soil diversity contribute to a rich ecosystem balance, which also influences the quality of the tea.
We entrusted the fermentation of this exclusive raw material to Master Zhang Dechun (Chinese: 张德春, pinyin: zhāng déchūn), who has 19 years of experience fermenting shu pu'er. Mr. Zhang Dechun also owns a small fermentation plant called Chunla Xi'an (Chinese: 春腊习验, pinyin: chūnlà xíyàn).
This factory is where the raw material for our signature shu pu-erh was fermented. Fermentation was carried out in small baskets (also known as lift-off fermentation).
Shu pu'er from the large forests of the Bulang Mountains has a rich, deep nutty-woody aroma with notes of coffee, slightly sweet and salty, with hints of creaminess, a taste with earthy notes, woody (木香, mù xiāng, "musiang"), oily in body, with sweetness and bitter chocolate in the aftertaste.
An excellent specimen for a collection, the tea has enormous potential for storage and transformation over time.
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English name
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Ripe puerh tea 2024 from the ancient trees of the Bulan, 200 g |
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Country
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China |
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Habitat
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Булан (布朗, Bùlǎng) |
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Manufacturer
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ООО "Чайная Линия" |
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Declared weight, g
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200 |
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Fermentation method
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With a lift-off from the ground |
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Type of tea raw material
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Large trees (100-300 years) |
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Over time, some consumers who are part of the country's "tea elite" discover mainland Chinese tea. And only a few get acquainted with Taiwanese varieties. The path of a tea person is usually long and thorny, but ultimately it leads to the King of Teas - puer. But not everyone is able to go all the way from ordinary teas to puer and appreciate its qualities.
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
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